To spatchcock a chicken, the back bone is removed and the bird is pressed and flattened. This speeds up the cooking time and makes carving a cinch.ADRIAN LAM
/ TIMES COLONIST

Chicken cooked on a spit on the barbecue is irresistibly juicy and flavourful.ADRIAN LAM
/ TIMES COLONIST

Raise your right hand if you like the succulent, smoky taste of chicken cooked on a barbecue. I knew there would be lots of you.

Rotisserie chicken is popular, and you can cook one on your barbecue if you have the right equipment — a spit to cook the chicken on, tines to hold it in place and a motor or crank to turn the spit.

I do have that equipment and just love cooking chicken this way. It’s always super juicy, beautifully and evenly coloured, and the skin and meat taste heavenly.

To cook a chicken like this, after preheating the barbecue, I turn the heat off on one side and adjust the flame on the other side until the temperature in the chamber with the lid closed is 375 F (190 C). I then season the chicken and tie its legs together. I secure it on the spit ensuring that the bird, once set on the barbecue, will be positioned above the unlit side of the barbecue. Once the chicken is in place, I’ll set a heatproof pan on the grill under it to catch the tasty juices dripping from it and then close the lid.

This indirect-heat method of cooking turns your barbecue into sort of a convection oven, where heat rises up one side of the barbecue, hits the lid and then swirls around and over the chicken, tastily cooking it without flames directly touching and scorching it.

Later in the cooking process, once juices begin to accumulate in the pan, I’ll baste the bird with them to enrich its colour even more.

If you don’t have rotisserie equipment, another flavourful way to cook a whole chicken on the barbecue is in a barbecue-friendly skillet, such as a cast-iron one.

My last way to cook a whole — or perhaps I should say almost whole — chicken is to spatchcock it. To do so, you cut out the backbone, and then flatten out the bird. Doing this causes the chicken to cook a little faster, creates a wide surface you can tastily season and makes the cooked bird easier to cut.

I use the indirect heat method to cook the bird, which in this case is set directly on the grill. Doing this prevents it from burning before it’s cooked, something it would do if set directly over the fire and juices seeping from it fanned the flames even further.

However, when the chicken is cooked, to enhance its colour and give it a little tasty charring, I move it to the lit side of the barbecue and grill it on both sides for a minute or two, watching it carefully as I do.

Rotisserie Barbecue Chicken

Irresistibly flavourful and juicy chicken cooked on a rotisserie on the barbecue.

Preparation time: 10 minutes

Cooking time: About 60 to 70 minutes

Makes: 4 servings

1 (3-lb/1.4-kg) chicken

1 medium onion, quartered

2 large garlic cloves, sliced

1 to 2 tbsp (15 to 30 mL) olive oil

2 tbsp (30 mL) barbecue chicken rub (see recipe below)

Barbecue sauce to taste, optional (see recipe below)

Stuff the onion and garlic into the cavity of the chicken. Brush and coat the outside of the chicken with the olive oil. Now sprinkle and rub the bird with barbecue chicken rub. Tuck the wings under the body of chicken; tie the legs together with kitchen string.

Preheat your barbecue until the temperature in the chamber is 375 F (190 C). While that occurs, slide and secure the chicken on one end of your rotisserie spit.

When preheated, put the spit on the barbecue. Set a heatproof pan under the chicken to catch the tasty juices seeping from the bird. Put a little water in the pan so the first drips don’t scorch. Turn your rotisserie motor on.

Close the lid and turn the heat off underneath the chicken; leave the other side of the barbecue on. Cook the chicken 60 to 70 minutes, or until the temperature in the deepest part of the thigh registers 170 F (77 C) on an instant-read meat thermometer.

Brush the chicken occasionally with pan juices once they start to accumulate in the pan. As the chicken cooks, also watch the temperature in the chamber and adjust the flame as needed to maintain the 375 F (190 C) temperature.

If desired, once cooked, brush the chicken with the barbecue sauce (see recipe below) to taste and let it heat through a few minutes. Remove chicken from the spit, set on a plate, and let rest 10 minutes before cutting and serving.

Eric’s Option: Skillet Barbecue Chicken

If you don’t have a rotisserie, cook a whole chicken on the barbecue in a skillet. To do so, stuff the chicken with onion and garlic, coat with oil and chicken rub, tuck the wings under the body, and tie the legs as described in the rotisserie chicken recipe. Set the chicken in a barbecue-safe skillet, such as a cast iron one.

Preheat your barbecue until the temperature in the chamber is 375 F (190 C). Set the skillet on one side of the barbecue. Close the lid and turn the heat off underneath the chicken; leave the other side of the barbecue on.

Cook the chicken 60 to 70 minutes, or until the temperature in the deepest part of the thigh registers 170 F (77 C) on an instant-read meat thermometer.

During cooking, brush the chicken occasionally with pan juices once they start to accumulate in the pan. As the chicken cooks, also watch the temperature in the chamber and adjust the flame as needed to maintain the 375 F (190 mL) temperature.

If desired, once cooked, brush the chicken with the barbecue sauce (see recipe below) to taste and let it heat through a few minutes. Remove skillet from the barbecue and let chicken rest 10 minutes before cutting and serving.

Spatchcock Barbecue Chicken

Spatchcock is a process where the chicken’s backbone is removed and the bird is flattened out before cooking. This speeds up the cooking time, makes the chicken easier to carve, and creates a wide surface to deliciously flavour with spice rub.

Preparation time: 20 minutes

Cooking time: About 45 to 50 minutes

Makes: 4 servings

1 (3-lb/1.4-kg) chicken

1 to 2 tbsp (15 to 30 mL) olive oil

2 tbsp (30 mL) barbecue chicken rub (see recipe below)

Barbecue sauce to taste, optional (see recipe below)

Preheat your barbecue until the temperature in the chamber is 375 F (190 mL). While that occurs, with kitchen shears or a knife, cut along either side of the chicken’s backbone and remove (the backbone is directly opposite the breast side of the bird).

Place the chicken breast-side-down on a cutting board and firmly press it flat. Brush the chicken on both sides with olive oil. Now sprinkle and rub with the barbecue chicken spice rub.

Place the chicken, skin-side-up, on one side of the barbecue. Close the lid and turn the heat off underneath the chicken; leave the other side of the barbecue on. Cook the chicken 45 to 50 minutes, or until the temperature in the deepest part of the thigh registers 170 F (77 C) on an instant-read meat thermometer.

If desired, once cooked, for added colour move the chicken to the lit side of the barbecue and grill a minute or so on either side to lightly char and richen the colour of the bird. Set the chicken back on the unlit side of the barbecue, skin-side-up.

Now, if desired, brush the chicken with barbecue sauce to taste and let the sauce heat through a few minutes. Transfer the chicken to a large plate and allow it to rest a few minutes before cutting into portions.

Barbecue Chicken Rub

This splendid mix of herbs and spices will add a world of flavour to chicken cooked on the barbecue.

Preparation time: 5 minutes

Cooking time: None

Makes: About 2/3 (160 mL) cup

1/4 cup (60 mL) chili powder

3 tbsp (45 mL) ground cumin

1 tbsp (15 mL) ground oregano

1 tbsp (15 mL) paprika

1 tbsp (15 mL) sea salt

2 tsp (10 mL) ground sage

2 tsp (10 mL) freshly ground black pepper

1 tsp (5 mL) onion powder

1/2 tsp (2.5 mL) garlic powder

1/2 tsp (2.5 mL) cayenne pepper

Combine all ingredients in a bowl. Transfer to a tight-sealing container and store in your spice cupboard until needed.

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